romanian eggplant salad, salată de vinete complete with photos:
http://www.len.ro/cooking/salads/eggplant-salad/view

Ingredients

* 1 kg of eggplants: not to large, with uniform coloring and
texture
* 1 large onion
* salt, pepper
* 100ml, sunflower oil
* patience


Preparation

* use a fork to pierce the eggplants to avoid eggplant explosion
* grill the eggplants until they are soft and liquid is emerging
when checking the crust (10 - 15 mins)
* leave them to cool down until they can be handled
* peal the crust. This should be easy if they are cooked and cold
enough but requires some patience
* put the eggplants on a plate and wait 10 minutes to let out all
liquid
* cut the onion in very small pieces
* mix the eggplants with onions and the sunflower oil until it's a
paste
* cool down and serve on sliced bread and with tomatos salad

....
romanian eggplant salad, salata de vinete complete with photos:


Ingredients

* 1 kg of eggplants: not to large, with uniform coloring and
texture
* 1 large onion
* salt, pepper
* 100ml, sunflower oil
* patience


Preparation

* use a fork to pierce the eggplants to avoid eggplant explosion
* grill the eggplants until they are soft and liquid is emerging
when checking the crust (10 - 15 mins)
* leave them to cool down until they can be handled
* peal the crust. This should be easy if they are cooked and cold
enough but requires some patience
* put the eggplants on a plate and wait 10 minutes to let out all
liquid
* cut the onion in very small pieces
* mix the eggplants with onions and the sunflower oil until it's a
paste
* cool down and serve on sliced bread and with tomatos salad


I add crushed garlic & use olive oil instead of sunflower oil.

Harriet & critters in Azusa, CA

In article et>,
"Harriet Neal" > wrote:
>....
>romanian eggplant salad, salata de vinete complete with photos:
>
>Ingredients
> * 1 kg of eggplants: not to large, uniform coloring and texture
> * 1 large onion
> * salt, pepper
> * 100ml, sunflower oil
> * patience
>
>Preparation
> * use a fork to pierce the eggplants to avoid eggplant explosion
> * grill the eggplants until they are soft and liquid is emerging
> when checking the crust (10 - 15 mins)
> * leave them to cool down until they can be handled
> * peal the crust. This should be easy if they are cooked and cold
> enough but requires some patience
> * put the eggplants on a plate and wait 10 minutes to let out all
> liquid
> * cut the onion in very small pieces
> * mix the eggplants with onions and the sunflower oil until it's a
> paste
> * cool down and serve on sliced bread and with tomatos salad
>
>I add crushed garlic & use olive oil instead of sunflower oil.

How do you think this would go if you cooked the eggplants in a
microwave? I often cook a whole eggplant (medium size and stabbed
three or four times with a knife) in a microwave for about 3 minutes.
It's usually soft enough then to simply scoop out and eat with a spoon
after slicing in half longitudinally and adding sufficient freshly
ground pepper.

Cheers, Phred.

--
LID

Phred wrote:
> In article et>,
> "Harriet Neal" > wrote:
> >....
> >romanian eggplant salad, salata de vinete complete with photos:
> >
> >Ingredients
> > * 1 kg of eggplants: not to large, uniform coloring and texture
> > * 1 large onion
> > * salt, pepper
> > * 100ml, sunflower oil
> > * patience
> >
> >Preparation
> > * use a fork to pierce the eggplants to avoid eggplant explosion
> > * grill the eggplants until they are soft and liquid is emerging
> > when checking the crust (10 - 15 mins)
> > * leave them to cool down until they can be handled
> > * peal the crust. This should be easy if they are cooked and cold
> > enough but requires some patience
> > * put the eggplants on a plate and wait 10 minutes to let out all
> > liquid
> > * cut the onion in very small pieces
> > * mix the eggplants with onions and the sunflower oil until it's a
> > paste
> > * cool down and serve on sliced bread and with tomatos salad
> >
> >I add crushed garlic & use olive oil instead of sunflower oil.
>
> How do you think this would go if you cooked the eggplants in a
> microwave? I often cook a whole eggplant (medium size and stabbed

I think it would work but grilling the eggplants would add some
smokiness and depth of flavor. At least that's what's said in the case
of baba ganoush.

-bwg

On Jul 12, 4:21 pm, (Phred) wrote:
> In article et>,
>
>
>
> "Harriet Neal" > wrote:
> >....
> >romanian eggplant salad, salata de vinete complete with photos:
>
> >Ingredients
> > * 1 kg of eggplants: not to large, uniform coloring and texture
> > * 1 large onion
> > * salt, pepper
> > * 100ml, sunflower oil
> > * patience
>
> >Preparation
> > * use a fork to pierce the eggplants to avoid eggplant explosion
> > * grill the eggplants until they are soft and liquid is emerging
> > when checking the crust (10 - 15 mins)
> > * leave them to cool down until they can be handled
> > * peal the crust. This should be easy if they are cooked and cold
> > enough but requires some patience
> > * put the eggplants on a plate and wait 10 minutes to let out all
> > liquid
> > * cut the onion in very small pieces
> > * mix the eggplants with onions and the sunflower oil until it's a
> > paste
> > * cool down and serve on sliced bread and with tomatos salad
>
> >I add crushed garlic & use olive oil instead of sunflower oil.
>
> How do you think this would go if you cooked the eggplants in a
> microwave? I often cook a whole eggplant (medium size and stabbed
> three or four times with a knife) in a microwave for about 3 minutes.
> It's usually soft enough then to simply scoop out and eat with a spoon
> after slicing in half longitudinally and adding sufficient freshly
> ground pepper.
>
> Cheers, Phred.
>
> --
>

I'm not very optimistic about the microwave.

Len
www.len.ro

> GUEST wrote:
> romanian eggplant salad, salată de vinete complete with photos:
> http://www.len.ro/cooking/salads/eggplant-salad/view
>
> Ingredients
>
> * 1 kg of eggplants: not to large, with uniform coloring and
> texture
> * 1 large onion
> * salt, pepper
> * 100ml, sunflower oil
> * patience
>
>
> Preparation
>
> * use a fork to pierce the eggplants to avoid eggplant
explosion
> * grill the eggplants until they are soft and liquid is
emerging
> when checking the crust (10 - 15 mins)
> * leave them to cool down until they can be handled
> * peal the crust. This should be easy if they are cooked and
cold
> enough but requires some patience
> * put the eggplants on a plate and wait 10 minutes to let out
all
> liquid
> * cut the onion in very small pieces
> * mix the eggplants with onions and the sunflower oil until
it's a
> paste
> * cool down and serve on sliced bread and with tomatos
salad

This stuff tastes really good, and I think putting it in
a microwave would take away all the magic in the making of it. And as
mentioned a little bit of the taste as well.
It's really by purpose, that it's burnt a bit, and you can taste the
smoke or just smell the burning or something. I can't describe it
really, but if you eat properly prepared eggplants, you'll know.

On Jul 13, 1:57 am, (joshua)
wrote:
> > GUEST wrote:
>
> > romanian eggplant salad, salată de vinete complete with photos:
> >http://www.len.ro/cooking/salads/eggplant-salad/view
> >
> > Ingredients
> >
> > * 1 kg of eggplants: not to large, with uniform coloring and
> > texture
> > * 1 large onion
> > * salt, pepper
> > * 100ml, sunflower oil
> > * patience
> >
> >
> > Preparation
> >
> > * use a fork to pierce the eggplants to avoid eggplant
> explosion
> > * grill the eggplants until they are soft and liquid is
> emerging
> > when checking the crust (10 - 15 mins)
> > * leave them to cool down until they can be handled
> > * peal the crust. This should be easy if they are cooked and
> cold
> > enough but requires some patience
> > * put the eggplants on a plate and wait 10 minutes to let out
> all
> > liquid
> > * cut the onion in very small pieces
> > * mix the eggplants with onions and the sunflower oil until
> it's a
> > paste
> > * cool down and serve on sliced bread and with tomatos
> salad
>
> This stuff tastes really good, and I think putting it in
> a microwave would take away all the magic in the making of it. And as
> mentioned a little bit of the taste as well.
> It's really by purpose, that it's burnt a bit, and you can taste the
> smoke or just smell the burning or something. I can't describe it
> really, but if you eat properly prepared eggplants, you'll know.

Very good also with baked green peppers:
http://www.len.ro/cooking/preparatio...en-pepper/view